1. Mix 3/4 cup of warm water, 3/4 heaping cup of flour and liquid starter (1/2 cup) in large bowl the night before - to create the sponge, let mixture set in a covered bowl at room temperature about 12 hours or until sponge has reached its peak.

2. Mix sponge to make it homogenous and remove 1/2 cup and put in covered jar in fridge to preserve your starter.

3. Mix honey, oil and egg in 3/4 cup of warm water and beat until everything is homogenized.

4.Sprinkle salt over sponge and gently fold in above mixture until it is well mixed then mix in the rest of the flour (a short 3/4 cup) When this is mixed in, add the baking soda and only stir enough to mix it in.

Note: If your pancakes are too thin at this point, add a little more flour and if they are too thick, add a little more water to the batter.